Thread: Lard
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Old 04.09.2009, 09:34
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Lard

It's been something that I've avoided most of my life, but recipes every now and again call for lard and any substitute will simply not do any justice.

Does anyone have recommendations for the best place to get lard? I believe it's called "Schmalz" here, correct? I would prefer to get stuff that isn't excessively hydrogentated and kept on a shelf (i.e. want the good stuff I need to keep refridgerated). I could render my own, but does anyone know if I'm going to get super weird looks going into the Metzgerei to ask for pork fat?

Thanks all!
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